Tea-Infused Pumpkin Soup


  • One 3-pound sweet pumpkin, quartered, seeded, peeled and cut into 2-inch pieces
  • 6 cups GF vegetable stock
  • 1 teaspoon Raizana DigesTea or your favorite losse-leaf blend
  • 1/2 cup boiling water
  • Salt and freshly ground pepper
  • Olive oil


  • In a large dutch oven or stockpot, cover the pumpkin with the stock and bring to a boil. Simmer over moderate heat until the pumpkin is tender, about 35 minutes.
  • In a cup, steep the tea with an infuser in the boiling water for 5 minutes.
  • Working in batches, puree the pumpkin soup in a blender and return it to the pot. Add the tea and bring to a simmer.
  • Season the soup with salt and pepper.  Ladle the soup into bowls and drizzle lightly with olive oil. Garnish with chives and serve.

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